This one is an original recipe, no link to give credit to for the idea or deliciousness! I’d planned on leftover stew from last week for dinner, but just wasn’t feeling it and knew I had some amazing fresh produce in the refrigerator from the natural food mart this weekend. I pulled out the greens: asparagus, green onion, and brussels sprouts and thought, hmm, these would all go really well with BACON. I just happened to have some nitrate-free Applewood bacon too, and though I forgot to add fresh garlic, that will definitely be part of this next time. I sprinkled on some garlic powder instead, and it was still delectable. I didn’t measure a thing, so this is all a guesstimate, but hopefully it’ll be deliciously repeatable!
1 cup chopped asparagus (about 8 stalks)
1 cup brussels sprouts (about 6 large)
1/4 cup chopped green onion
1 medium-sized garlic clove, finely chopped
1/4 cup sliced or diced nitrate-free bacon (4-6 slices)
Garlic powder and freshly ground pepper to taste
Rinse veggies and chop asparagus into about 1-inch pieces. Chop green onion and cut off stems of brussels sprouts. Peel and mince garlic. Slice or chop bacon and cook in small frying pan over medium heat until lightly browned. Remove from grease (and save in the refrigerator for other cooking if desired) and saute with veggies, first adding the garlic for 1-2 minutes, then the onion for another 1-2 minutes, stirring occastionally. Next add brussels sprouts and cover for 2-3 minutes. Add asparagus, stir, and cover for 1-2 minutes. Sprinkle garlic powder and freshly ground pepper to taste, stir, and serve.